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Cuisine - American

While you've got the smoker going, why not throw on dessert after the main course?  Apples smoke in 45-90 minutes.  They should be ready just about the time dinner has settled and guests are ready for the final round.

Bluefish, readily available along the East coast during the spring, summer and fall, lend themselves well to smoking, as larger bluefish have a strong, oily flavor. The Chipotle Aioli diminishes the strong taste.

Smoked beef brisket, traditional barbecue fare, usually takes a very long time to cook so that the meat is tender. By using a brisket flat instead of an entire brisket the cooking time is reduced. Note:  This recipe requires advance preparation.


My preference is to shuck the clams before smoking so they absorb more of the smoke flavor, but whole clams can be smoked until the shells open, about ten minutes. Fishmongers use different names for clams based on their size. The smallest harvestable clam is a littleneck (about one inch in diameter), then middleneck, followed by topneck. Larger clams are cherrystones (three to four per pound) and chowder clams. One pound of topneck clams contains about five to seven clams. From Mike Stines' article "How to Smoke Succulent Shellfish" here.

Leg of lamb is a classic holiday meal but with the availability of lamb year-round it is becoming more and more common on the dinner table. A whole lamb leg is too large for mast families so the leg is usually cut into two sections:  the lean shank half and the tenderer (but bonier) sirloin half. Lamb shoulder which is less tender and less expensive could be substituted. This recipe requires advance preparation to allow the lamb to marinate overnight.
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Mussels are delicious when simply steamed in garlic and white wine. This recipe combines steaming with smoking for a great appetizer. From Mike Stines' article "Smoking Succulent Shellfish". Read more how-to and recipes for smoked mussels, clams, scallops, and oysters here.

Smoked Mussels

In the Western Hemisphere “scallops” are the adductor muscle from the bivalve, while in Europe and the Far East the scallop is served complete, similar to an oyster or clam. Sea scallop adductor muscles can be two inches in size, while the smaller, tenderer bay scallop is much smaller. Sea scallops yield between 10 and 40 scallops per pound. Purchase scallops that are “dry packed” —meaning they haven’t been treated with a phosphate solution to absorb moisture and increase the cost per pound. From Mike Stine's article "How to Smoke Succulent Shellfish" here.

In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. But vinegar makes its appearance here as well, plus some hot sauce. As in North Carolina, the sauce is primarily used over smoked pork. But you could serve this over grilled pork chops.
Here is our recipe for a typically Southern sausage made with ground pork and lamb. For this recipe you will need a meat grinder with a sausage funnel, a tube that fits over the end of the grinder for filling sausage casings. You can also use a mixer such as KitchenAid, which has a sausage stuffer attachment. When stuffing, fill the casings until the sausage segments are about 4 inches long, then twist the casing and tie the sausages off with string. Then cut the casing off with scissors. Serve the links on buns with raw onions and barbecue sauce along with a macaroni salad and baked beans.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:


Flypaper & Foie Gras
A Tale of Two Barbecue Restaurants 


By Rick Browne, PH.B. 


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